Pastitso is the Greek version of lasagne and this classic dish is full of richly flavoured meat, pasta and béchamel sauce. This mouth-watering recipe, was passed on to Penny, by her mum. INGREDIENTS: The Meat Sauce 1/2 kilo of beef mince 1 large white onion 2 cloves of garlic 2 tablespoons parsley 5 fresh grated tomatoes 1 tablespoon tomato paste ... Read More »

*Note: This is a classic dish of Volos and it is thought that the dish was brought by the Anatolian Greek refugees who fled their native Asia Minor early in the 20th century. Other versions can be found in other northern areas of Greece. INGREDIENTS: 1/2 cup of olive oil 2 large onions, grated 250 grams of ground beef 1 ... Read More »

Holy Thursday is the day that baking is done within the house, the Pascal bread (tsoureki), Pascal shortbread (koulouria) and the dying of the red eggs occurs. No other jobs or chores around the house should be taken care of. Dora Kitinas-Gogos shares this Tsoureki recipe: TSOUREKI (PASCAL BREAD) This is a fail safe recipe; it has come to me via ... Read More »

Greek meatballs (keftedes) are extremely versatile and absolutely delicious. They can be served as an appetiser on a sharing plate, with a side of rice for dinner or in a pita bread wrap for lunch on the run. They are perfect for kids lunch boxes and extremely popular at parties. Keftedes are traditionally made with breadcrumbs but Helen’s gluten-free version ... Read More »

Pastitsio is a traditional Greek baked pasta dish, and Greece’s answer to lasagna. The key differences are lamb mince instead of beef and the use of tubular pasta as opposed to sheets. Helen’s hearty gluten-free version is made using gluten-free penne and is wonderfully comforting on a cold winter’s day. Serve with a Greek salad when entertaining friends to showcase ... Read More »